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Combine the California Orange Blossom honey, Parasol Champagne vinegar, and Rosette Garlic Olive Oil in a medium size bowl or jar. Whisk to emulsify and season with flaky salt.
Cut the feta block in rectangular slabs. Place the za’atar on a plate. Dredge the feta slabs in the za’atar until evenly coated on both sides.
To assemble, place the za’atar coated feta slabs in the middle of a serving plate and place the tomatoes around like a crown. Group in colors if you’d like for a colorful visual!
Spoon the vinaigrette over the tomatoes, less on the feta as it will wash off the za’atar coating.
Garnish with fresh dill and finish with flaky salt.